TrufflesWe recently hosted my mother’s 80th. Birthday party.  Her party had a ’50’s theme and her colors were blue and pink.

I made these yummy truffles for the dessert bar.
The filling is creamy and sweet that’s covered with a candy shell.

These truffles are so easy and inexpensive to make yet they look very impressive.  You don’t have to tell anyone how you made them and that each batch cost about $5!

The only 2 ingredients are a can of ready made frosting and Wilton candy melts.  You can make them with any flavor frosting and any color candy melt to match your theme.  If using chocolate icing mix it with milk or dark chocolate candy melts, for all other flavors mix it with white melts.  Whatever the filling you can dip them in any color melt and decorate with nuts, colored sugars, sprinkles, coconut flakes, or powdered sugar.  If you don’t want to dip them in candy melts just roll them in your favorite topping.

For the party I made chocolate, key lime, cream cheese, vanilla, and strawberry truffles.  I made the fondant filling a month ahead and stored them in the freezer.  Before freezing I rolled each ball in powdered sugar, cocoa powder for the chocolate ones, and double bagged them in ziplock freezer bags.

I dipped each frozen ball in candy melts a week before the party and stored them in cardboard boxes until the day of the party.  Frozen balls were easier to dip, they hold their shape better and don’t melt as you’re dipping them.  I don’t recommend freezing dipped truffles as water spots start to form on them.  Once the candy is dipped they keep for a couple of weeks at room temp.

Each recipe will make about 4 dozen 1″ Truffles.

Ingredients:

Fondant

1 can ready made frosting – any flavor
1 bag white candy melts ( milk or dark chocolate if frosting is chocolate)

Shell: (optional)

1 bag any color candy melts

Directions:

Fondant filling

1.  Place candy melts in microwave safe bowl.  Microwave at 50% or defrost for 1 minute.

2.  Stir.  Microwave in 30 second intervals until they are melted, stirring in between.

3.  Stir in frosting.

Truffles

4.  Spread frosting mixture in a 9 x 13 pan and place in the refrigerator until firm.  About 1 – 2 hours.

5.  Scoop out a tablespoon at a time of firm candy and shape into balls.

6.  Roll balls in powdered sugar.  If making chocolate balls roll in cocoa powder.

7.  If you are not going to dip in candy shell you can roll balls in colored sugar, nuts, etc. instead of powdered sugar or cocoa if you like.  If you are going to dip them in candy melts place balls in freezer bag and freeze until they harden or until you are ready to dip them.

Dipping:

1.  Place melts in microwave melt bowl and melt them as directed in steps 1 & 2 above.

2.  Place candy ball on skewer and dip in melted candy melts until completely covered.

3.  Lift candy out of melt and allow excess to drip off.

4.  Using a fork gently remove candy from skewer and place on rack or parchment covered baking sheets.

5.  Allow candy shell to set.  Serve or store in cardboard boxes until ready to serve.

Enjoy!

Easy 2 Ingredient Truffles
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Easy 2 Ingredient Truffles
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Ingredients
Servings:
Instructions
Fondant filling:
  1. Place candy melts in microwave safe bowl. Microwave at 50% or defrost for 1 minute.
  2. Stir. Microwave in 30 second intervals until they are melted, stirring in between.
  3. Stir in frosting.
    Truffle
  4. Spread frosting mixture in a 9 x 13 pan and place in the refrigerator until firm. About 1 - 2 hours.
  5. Scoop out a tablespoon at a time of firm candy and shape into balls.
  6. Roll balls in powdered sugar. If making chocolate balls roll in cocoa powder.
  7. If you are not going to dip in candy shell you can roll balls in colored sugar, nuts, etc. instead of powdered sugar or cocoa if you like. If you are going to dip them in candy melts place balls in freezer bag and freeze until they harden or until you are ready to dip them.
Dipping:
  1. Place melts in microwave melt bowl and melt them as directed in steps 1 & 2 above.
  2. Place candy ball on skewer and dip in melted candy melts until completely covered.
  3. Lift candy out of melt and allow excess to drip off.
  4. Using a fork gently remove candy from skewer and place on rack or parchment covered baking sheets.
  5. Allow candy shell to set. Serve or store in cardboard boxes until ready to serve.
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